Carrot cake
Perennial is the UK’s only charity dedicated to helping people who work in horticulture when times get tough – and they are one of the National Garden Scheme’s beneficiary charities. This recipe comes from Helen Underhill and Cathy Grant, otherwise known as ‘Ladies who make lunch’. They make this carrot cake for Fuller Mill’s Garden, a garden that is owned and run by Perennial – and it’s a real tearoom favourite of visitors, staff and volunteers!
You can also download a recipe card here – Simple carrot cake
Instructions
- Pre heat oven to 150C and grease and line a loaf tin.
- Beat the eggs in a large bowl and add the oil, brown sugar, grated carrot, sultanas.
- Add all the dry ingredients and mix together.
- Pour mixture into loaf tin and bake for 1 hour. Check after 45 minutes. It is cooked once a skewer comes out clean.
- To make the topping, mix the mascarpone with the honey (but don’t over mix) and spread on the top.
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Ingredients
- 2 eggs
- 140ml vegetable oil
- 200g light brown soft sugar
- 300g grated carrot
- 100g sultanas (soak them in water with a tea bag to make the cake nice and moist)
- 180g self-raising flour
- 1/2 tsp bicarbonate soda
- 1 tsp mixed spice
For the icing
- 250g tub of mascarpone cheese
- 2 tbsp runny honey
